Shortbread Peppermint Bark

This easy bar cookie recipe combines an addictive shortbread cookie base with a peppermint bark topping.

If you only make one cookie this Christmas season, it should be THIS cookie!

Why, you ask?

#1. It's an incredibly easy recipe.

#2. The cookie is a simple shortbread. No rolling or chilling required.

#3. The topping is peppermint bark; comprised of melted chocolate chips and candy canes.

#4. The buttery shortbread marries perfectly with the chocolate and peppermint; creating a cookie that everyone is going to be fighting for!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

This cookie joined my Christmas cookie list in 2009. I was not yet a mom and had invited my niece and nephew over to bake Christmas cookies. We had finished what I had planned and had a little bit of time left before my sister was coming to pick them up. My Bon Appetit magazine was sitting out and I asked if we should try and sneak in one more cookie. My nephew, who is a huge peppermint and chocolate fan, responded with a resounding YES!

I'm so glad we gave this recipe a try. Shortbread peppermint bark is neck and neck with coconut jam thumbprint cookies as my favorite Christmas cookie!! They also top Big E's list. I just know that you are going to LOVE them too.❤️

WHAT IS PEPPERMINT BARK?

Peppermint bark is a chocolate treat. Typically comprised of layers of white and dark chocolate with peppermint candy pieces, such as candy canes. It tends to be quite popular during the Christmas season.

HOW TO MAKE SHORTBREAD PEPPERMINT BARK

Nine ingredients are all you need to make this easy recipe. My photo isn't showing the unsalted butter or salt.

Start by preheating the oven to 350ºF.

Then prepare a 9x13 baking pan by lining it with parchment paper. Be sure to leave a little bit of overhang so you can easily pull the finished cookies out of the pan by the parchment paper.

Next, whisk together the flour and salt and set aside.

Then use a stand mixer with the paddle attachment (love my SideSwipe Blade!) or a hand-held mixer and beat the butter until creamy. Slowly add in sugar and beat until mixture is light and fluffy. Stop and scrape up and down the sides of the bowl, then beat in the egg yolk and vanilla until well combined. With the mixer on low, add the flour mixture and beat until just combined.

Use moistened fingertips to press the dough into an even layer on the bottom of the prepared baking pan. The dough is sticky and can be a challenge to work with. Keeping my fingers damp helps the most.

Use a fork and pierce all over the dough. Bake for 20-25 minutes. The edges will be very lightly brown and be starting to pull away from the edges of the pan.

HOW TO PREPARE THE CRUSHED CANDY CANES

While the cookie base bakes, prepare the candy canes. I tend to buy the mini candy canes as I find them easier to work with.

I find crushing the candy canes in their individual wrappers works most effectively. It also seems to be the cleanest way to accomplish this task. Just a couple of whacks with a meat hammer seems to do the trick. You can also place the unwrapped candy canes in a zip top bag and crush with a rolling pin or meat hammer. I find this method to be messier as the candy canes get sharp and create holes in the bag.

MAKING THE MELTED CHOCOLATE LAYER

Once the shortbread cookie layer has baked, immediately move it to a wire cooling rack and sprinkle the chocolate chips evenly over the hot cookie base.

Allow the chips to sit for about 3 minutes, which will start to melt and soften them. Then using an offset spatula, spread the chocolate in an even layer over the cookie and immediately top with the crushed candy canes.

Finally melt the white chocolate using your preferred method and drizzle it over the chocolate and candy canes. This doesn't have to be fancy! Just use a spoon or spatula and have fun flinging the white chocolate over the candy canes. Allow the white chocolate to set by chilling for 30 minutes in the refrigerator.

HOW TO CUT AND STORE THE COOKIES

Use the edges of the parchment paper to lift the chilled cookie out of the baking pan and transfer to a work surface. Then using a sharp knife, cut the cookie into various sizes and shapes. This gives the cookies the iconic peppermint bark look.

Cookies can be stored covered at room temperature for 3-4 days or in the refrigerator for up to one week. They also freeze well for up to 3 months.

WANT MORE COOKIE RECIPES?

• Always Perfect Sugar Cookies
• Chocolate Shortbread
• Brown Butter Peppermint Blossoms
• Coconut Jam Thumbprint Cookies
• Peanut Butter Snickers Cookies {Santa Surprises}
• Peppermint Hot Cocoa Cookies
• Iced Molasses Cookies

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Yield: Approximately 30 cookies

Shortbread Peppermint Bark

Print

A delicious shortbread cookie topped with melted chocolate and candy canes! Super easy to make and perfect for the holidays!

Prep Time 15 minutes

Cook Time 30 minutes

Cooking Time 30 minutes

Total Time 1 hour 15 minutes

Ingredients

• 2 cups all-purpose flour
• ¼ teaspoon salt
• 1 cup unsalted butter, room temperature
• 1 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 large egg yolk
• 6 ounces semi-sweet chocolate chips
• 14-16 mini candy canes, finely chopped
• 2 ounces white chocolate, melted

Instructions

1. Preheat oven to 350° F.
2. Prepare a 9x13 in baking pan by lining it with parchment paper, leaving some overhang.
3. In a medium size bowl, whisk together the flour and salt and set aside.
4. Using a stand mixer with the paddle attachment or a hand-held mixer, beat butter until creamy, about 2 minutes. Slowly add in sugar and beat until mixture is light and fluffy, about 3 minutes. Stop and scrape up and down the sides of the bowl, then beat in the egg yolk and vanilla until well combined. With the mixer on low, add the flour mixture and beat until just combined.
5. Roughly divide the dough into six portions and drop into the prepared baking pan, spacing evenly. Use moistened fingertips to press the dough into an even layer on the bottom of the pan. The dough is sticky and can be challenging to work with. Damp fingertips seem to help the most. Use a fork and pierce all over the dough.
6. Bake the cookie base until lightly golden and the edges begin to pull away from the sides of the pan, about 20-25 minutes.
7. While the cookie base bakes, crush the candy canes. I use 14-16 mini candy canes and find crushing them in their individual wrappers works most effectively. You can also place the unwrapped candy canes in a zip top bag and crush with a rolling pin or meat hammer.
8. Place the baking pan on a rack and immediately sprinkle with the chocolate chips, doing your best to keep them in a single layer and evenly dispersed over the baked cookie. Let the chocolate chips sit about 3 minutes, until they start to melt and soften. Then using an off set spatula, spread the chocolate in an even layer over the cookie. Immediately top with chopped candy canes.
9. Melt the white chocolate with your preferred method and then drizzle the white chocolate all over the chocolate candy cane topped cookie. Chill until the white chocolate sets, about 30 minutes.
10. Pull the cookie out of the pan using the parchment paper. Using a sharp knife, cut into irregular shaped pieces.
    

Notes

Store cookies covered at room temperature for 3-4 days or in the refrigerator for up to one week. Cookies also freeze in an airtight container for up to three months.

Recipe slightly adapted from Bon Appetit

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Ultra Cuisine 100% Stainless Steel Wire Cooling Rack for Baking fits Half Sheet Pans Cool Cookies, Cakes, Breads - Oven Safe for Cooking, Roasting, Grilling - Heavy Duty Commercial Quality
• 
  KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
• 
  PaperChef Parchment Paper for Baking: Multipurpose Nonstick Parchment Sheets, Oven Safe, No Grease or Butter Needed, Ideal for Cooking and Roasting, Biodegradable, Kosher-Certified (205 sq ft roll)
• 
  USA Pan Bakeware Rectangular Cake Pan, 9 x 13 inch, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel

Nutrition Information:

Yield:

30

Serving Size:

1
Amount Per Serving: Calories: 182Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 27mgCarbohydrates: 25gFiber: 1gSugar: 16gProtein: 2g

The nutrition information is an estimate and may not be entirely accurate.

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